Can you use a blender instead of a mixer for cheesecake?

Cheesecake is a dessert that has been around for centuries. It’s a creamy dessert that is usually made with cream cheese, sugar, eggs, and sometimes nuts. Cheesecake is delicious and decadent, but it can also be tricky to make.

can you use a blender instead of a mixer for cheesecake?

The answer to this question is YES, but you shouldn’t. The rationale is straightforward: we all agree that cheese must be properly blended with a hand mixer.

However, if you use a blender to save time and tension during the mixing process, you will end up with a much softer cheesecake than you expected.

The best way to avoid this is to simply use a hand mixer regardless of how long it takes to properly combine – cheesecakes are generally worth the wait!

The answer to this question is not as straightforward as it may seem. Blenders and mixers both serve the same basic purposes: they can both mix ingredients together and smooth out liquids.

The difference between the two appliances is that a blender works by altering the air content in food, which causes it to blend more quickly, whereas a mixer does not alter the air content in food. If you accidentally mix a blender with a mixer, your cheesecake will have a different texture from one that was made with a mixer.

In the past, it was often recommended that using a blender for cheesecake was not appropriate. This advice has been based on the assumption that a blender is designed to work with liquids and to mix ingredients together very quickly.

Unfortunately, the fast-blending method that is used in blenders can cause trouble with cheesecakes. When you mix a blender vigorously, the air gets added to your ingredients more quickly than they are able to incorporate it.

As a result, your cheesecake will have small pockets of air bubbles in it. The bubbles in your cheesecake begin to move up and away from the center of the cake as it sits, which causes a cracked top.

If you don’t mind having a few cracks in your cheesecake, then you can successfully use a blender to mix the ingredients together.

In fact, if you are making a no-bake cheesecake that doesn’t need to be baked in a pan, then you might find that using a blender is easier than mixing by hand with a wire whisk.

If you choose to use a blender, however, be sure to gradually add the liquids as you mix so as not to create air pockets. A blender works best with highly liquid ingredients such as cream cheese and sweetened condensed milk.

You might also find that a blender makes your cheesecake less dense. Another factor that can contribute to a lack of density in a cheesecake is the fact that a blender breaks down the fat in the cream cheese.

When fat is added to a batter, it slows the movement of air in the batter. You can test this for yourself by trying to stir a mixture of cream cheese and eggs with a wooden spoon. If you fail to stir very carefully, you will find that air bubbles form around the sides of the spoon even though you are adding fat.

You can counteract this effect by substituting another type of fat for some or all of the cream cheese in your recipe. One option is to use a fat that doesn’t break down as well as cream cheese does, such as butter or vegetable oil.

However, if you use a small amount of butter or oil this way, you will need to add it later in the cooking process by stirring it in with a spoon.

If you use too much fat, however, the butter and oil will not incorporate properly with your cheesecake batter. In this case, you can try adding the butter and oil at the same time as you do the cream cheese and eggs.

If you’re looking for a simple way to make cheesecake without having to spend hours in the kitchen, then you might want to consider using a blender instead of a stand mixer.

Read Also: Can I make Lafse without a potato Ricer

How to Make Cheesecake with a blender


  • Cream cheese (2-pounds)
  • Eggs (3 big eggs, the biggest you can find)
  • Cream (sour), ½ cup
  • Extracts of vanilla (1 teaspoon)
  • Sugar (1 cup)
  • Cream cheese (2-pounds)
  • Egg yolk (1 large)
  • Butter (5 tablespoons)
  • Lemon juice (2 teaspoons) not a compulsory ingredient
  • Salt (1/8 teaspoon)
  • Cornstarch (1 tablespoon)
  • 12 Graham cracker rectangles (6 ounces)
  • Spatula
  • Hand mixer (manual or electric)
  • Blender
  • Measuring spoon and cups
  • Roasting pan

Step 1: Check that all of the ingredients are at room temperature.

The most crucial step in this recipe is to ensuring that all of the ingredients are at room temperature. If you refrigerate the ingredients, remove them from the freezer to ensure they thaw to your kitchen’s usual temperature (room temperature).

Step 2: Preheat the oven and melt the cream cheese.

Once the ingredients are in place, place the rack in the center of the oven and cook for up to 350 degrees Fahrenheit. Smear a tiny amount of butter over the bottom and edges of a springform pan — you may use a 9 or 10-inch size.

Step 3: Wrap the pan in foil.

You could want to use two large foil sets and cross them on your workspace for convenience. Place your pan in the center of the crossed foils and fold the foil up around the pan’s edges. The foil is used to shield the pan from water entering it, especially during the process involving a water bath.

Step 4: Make the graham cracker crust

There are other methods for constructing cheesecakes, but I’m going to stick with the tried-and-true graham cracker crust. First, make sure the graham cracker crust is finely pulverized.

You may attain the best results possible by using a blender. Once this is done, combine the crust with the butter — you may speed up the process by melting the butter in the microwave.

Resist the impulse to use a blender to combine the ingredients. When you’re through, you’ll have a moist sand-like material that should stick together when formed into a fist clump. Transfer this mixture to the pan and evenly push it to the bottom with a wine glass or something similar.

Step 5: Preheat the oven to 350°F and bake the butter and crust mixture.

Place your butter and crust mixture in the oven, being sure not to rip the foil, and remove from the oven when the fragrance of the crust is appealing or the edges are beginning to turn brown – a timeframe of approximately 10 minutes will enough. Allow the crust to cool on a cooling rack while you prepare the essential contents.

Step 6: Thoroughly combine the cream cheese, cornstarch, sugar, and salt.

While your crust is cooling, combine your cream cheese, sugar, cornstarch, and salt in any deep bowl of your choice with a handheld mixer, or if you prefer, use an electric handheld mixer set to medium-low speed – only stop when you have a creamy mixture – there should be no lumps of thick frosting or cream cheese.

Scrape the sides of the bowl with a spatula to get all of the ingredients in one spot and to ensure a proper mix.

Step 7- Add the lemon juice, vanilla extract, and sour cream to the creamy mixture.

After you’ve achieved a creamy combination, add your lemon juice, vanilla extract, and sour cream and continue mixing with your handheld mixer (electric or manual) until you obtain a creamy outcome. Using your spatula, repeat the scraping procedure.

Step 8: Separate the eggs and mix them individually.

Using a handheld mixer on low speed, separately mix the eggs — not all at once, but one after the other. Your combination may appear loose at first, but as you continue the procedure, the finer the look becomes as the eggs are gradually blended along with the entire mixture.

Step 9: Stir the mixture with your hand.

Repeat the scraping operation to verify that all of the ingredients are in one area, then whisk the entire mixture with your bare hands and try scraping the bottom of the bowl with your fingertips to remove any solid residue that has formed.

Continue to stir with your hand until the mixture is thick and creamy. Don’t be concerned about any obstinate cream cheese floating around in your mixture; it won’t influence the outcome of your cake and will melt once it’s in the oven.

Step 10: Pour the finely combined ingredients (batter) onto the cooled crust.

Make sure the pan containing the crust is cool enough to touch with your hand before pouring the mixed ingredients all over the crust and making sure the mixture is uniformly spread – do a thorough job.

Step 11: Create your water bath

After completing step 10, transfer the pan containing the chilled crust topped with cream to a large baking dish or roasting pan. Pour a few cups of water into the roasting pan, making sure it doesn’t touch the cake. The water should come to a stop just below the foil’s edge.

Step 12: Bake the cake in the water-filled pan in the oven.

After adding the water, place it in the oven for about an hour to bake. A 9-inch pan should take no more than an hour to prepare, while a 10-inch pan should take no more than 55 minutes.
When around 3-inches of the cake seem inflated, leaving the inner parts jiggling like Jell-O when you shake the pan, your cheesecake is done. If you see some golden speckles, you’re set to go; but, if you see any cracks, proceed to the next step below.

Step 13: Remove the cheesecake from the oven to cool.

Turn off the oven and leave the cheesecake to cool inside, but keep the oven door slightly ajar. This procedure should take at least an hour.

Step 14: Finish the cooling process with a knife.

After an hour, remove the cake from the oven and remove it from the water bath in which it was immersed.

Remove the foil from the pan and place it on a cooling rack. Run a very thin blade knife down the edge of the cake to ensure the side of the freshly baked cake isn’t sticking to the side of the pan, as this is known to be a contributing cause in cracking. Allow the cake to cool fully.

Step 15: Place the cheesecake in the refrigerator.

I know you’re eager to get your hands on a slice of cheesecake, but your taste buds will have to wait for at least four hours, and up to three days.

If you want your cheesecake to have the precise texture that cheesecakes demand, don’t skip this step. After the refrigerating time has passed, remove the cheesecake from the refrigerator for about 30-minutes before serving. Depending on your preferences, you can top the cheesecake and unmold the cake before serving, or you can serve straight from the pan.



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